Peach galette

Easy Frangipane Fruit Galette

Peach galette

One sheet frozen pie dough

¾ cup almond flour

¾ cup confectioners sugar

½ cup butter

2 eggs

1/2 tsp vanilla essence

Splash of rum or ½ teaspoon almond extract, optional

2 cups sliced fruit (apricots, peaches, or plums) and whole berries

1 egg, beaten for egg wash 

3-4 Tbsp turbinado or white sugar

Defrost store-bought dough in the refrigerator, overnight.

Preheat the oven to 400°F.

Line a baking sheet with parchment paper.

In a blender or a small bowl, mix the almond flour and sugar, and vanilla. Add the butter and almond extract, and mix until smooth. 

Blend in the eggs.

Roll out the dough onto the parchment lined baking sheet.

Spread the frangipane paste lightly onto the tart dough, leaving a 1-inch rim around the edges of the dough. 

Place the cut up fruits or berries on top of the frangipane. 

Fold the edges of the dough over the fruit to form a crust. 

Brush the rim of the crust with a generous amount of egg wash.

Sprinkle the edges of the galette with about 2 tablespoons of sugar. 

Sprinkle another tablespoon of sugar over the fruit.

Bake the galette until the crust is golden brown and the fruit is cooked through, about 30 minutes. 

Remove from the oven and let the galette cool for about 10 minutes before serving.

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